Warm mackerel & beetroot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 450g new potatocut into bite-size pieces
- 3 smoked mackerelfillets, skinned
- 250g pack cooked beetroot
- 100g bag mixed salad leaves
- 2 celerysticks, finely sliced
- 50g walnutpieces
For the dressing
- 6 tbsp good-quality salad dressing
- 2 tsp creamed horseradishsauce
Nutrition: per serving
- kcal645
- fat49g
- saturates3g
- carbs29g
- sugars11g
- fibre3g
- protein24g
- salt2.37g
Method
step 1
Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
step 2
Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
step 3
Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
